Ingredients

• 2 lbs boneless beef roast, such as brisket,trimmed
• 2 -3 quarts beef stock
• 2 large onions, coarsely chopped
• 2 -4 fresh red chilies, cored,seeded,and chopped
• 2 tablespoons chopped parsley
• 1/4 cup vinegar, plus extra if necessary
• 2 tablespoons dark brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon mixed peppercorn, coarsely crushed,plus extra if necessary
• 1 teaspoon ground cinnamon
• 1 teaspoon dried thyme
• 1 pinch ground allspice
• salt

Instructions

1. Put the beef into a large pan, add enough stock to cover, and bring to a boil, skimming off any scum that rises to the surface.

2. Lower the heat, cover, and simmer for 1 1/2 hours or until the meat feels just tender when pierced with a skewer.

3. Add the onions, chilies, and half of the parsley, vinegar, sugar, Worcestershire sauce, mixed peppecorns, cinnamon, thyme, allspice, and salt to taste.

4. Cover and simmer for 2 hours or until the beef is very tender.

5. Transfer the beef to a carving board, cover, and keep warm.

6. Skim any fat from the cooking liquid, and boil for about 10-20 minutes or until reduced to 1 1/4 cups.

7. Season, adding more vinegar and crushed peppercorns if needed.

8. Slice the beef thickly, discarding any fat.

9. Pour the sauce over the beef and sprinkle with the remaining parsley.